The sauce, the seafood and veggies. The sauce is a personal arrangement of the Taiwanese sachajang (sacha sauce).
Today my marinade contained : mini shrimps in salty brine (ami ebi), garlic, onion, ginger, leek whites, negi leek greens, red chili, Okinawan sake, soy sauce and rice vinegar. I minced and mixed 30 minutes before using.
The crabs are coated with starch, then deep fried.
And covered with the marinade. Turned 2 or 2 times, about 10 minutes. They absorb a good amount of the sauce. Then transfer on the cabbage.
These small grey and pink shrimps are shako ebi from Hyogo (prefecture of Kobe), Oratosquilla oratoria in English. It’s season now. They remind me of the small grey shrimps of the North Sea.
Well, I say shrimpettes because I don’t want to frighten readers too much. But they are to shrimps what Godzilla is to whales. It seems it’s a cross between a shrimp and a mantis that eat its male. Read here.
I simply boiled them and ate them still warm.
Fresh ginger (more about it soon).
Chilled somen wheat vermicelli. To eat dipped in tsuyu broth.